Harvest Focaccia

Lemon zest and grapes (dried and fresh) will set this Italian Harvest Focaccia above the rest of the bread offerings on the holiday table.

Total Time: 2:30

Level:
Moderate

Serves:
10

Ingredients

2 envelope active dry yeast

2 c. whole milk

1 tbsp. sugar

1 tsp. sugar

5 c. flour

⅓ c. rosemary olive oil

1 tbsp. finely chopped fresh rosemary

1 tsp. grated lemon zest

1 c. red grapes

1 c. golden raisins

1½ tsp. sea salt

1 egg

½ tsp. Coarse salt

Directions

Heat the oven to 400 degrees F. Combine the yeast, milk, 1 tablespoon sugar, and 1 cup flour in a large bowl. Set aside for 15 minutes.

Heat 1/4 cup oil, rosemary, and zest in a small saucepan. Stir in grapes and raisins. Combine half of grape mixture and 1 cup flour with the yeast mixture. Mix in the sea salt and remaining flour, one cup at a time, until a dough forms. Knead on a lightly floured surface for 5 minutes. Shape into a ball, place in an oiled bowl, and cover with a towel. Let rise until doubled — about 45 minutes.

Punch dough down and lightly knead. Shape into a 1/2-inch-thick disc. Place on an oiled baking pan. Brush with remaining rosemary oil. Let rest for 30 minutes.

Dimple loaf with fingers and bake for 15 minutes. Brush on egg, sprinkle with coarse salt, and press in remaining grape mixture. Bake until golden brown, about 10 more minutes.